Halwai February 10, 2019


• 2 inch piece – Ginger, cut into small pieces
• Mustard Seeds -1tsp
• Oil -3tsp
• Small piece of Jaggery (optional)
• Small Lemon sized Tamarind (little thick juice extracted)
• Roasted and ground to a dry powder:
• 1 tsp- Dhania
• 1 tsp- Raw Rice
• 4 to 5- Red Chillies
• 1 tsp- Till
• 1/2 tsp- Methi seeds


  1. Put oil in a kadai. Add mustard seeds. When it starts spluttering add cut ginger pieces and fry for a while.
  2. Add extracted tamarind juice and allow it to boil for 5 minutes in a low flame.
  3. Add the powder and jaggery.
  4. Boil the gravy till you get the required consistency. (it should not be too thick or too watery).
  5. SServe with hot Rice & Ghee. It is also a good sidedish for milagutal.

Recipe courtesy of Sudha